the ultimate fluffy cornbread

I just made the yummiest cornbread!! I could eat the whole pan myself... give it a try.... but be forewarned.... it is YUMMIE~!!! (thank you to recipezaar's Kittencalskitchen)


The Ultimate Fluffy Cornbread

Recipe #77311 | 40 min | 10 min prep

This recipe goes back over 30 years, it's a basic recipe but produces a fabulous cornbread, you may add in some jalapeno peppers, cayenne, corn kernels or any extras you desire ---you will love this cornbread!
SERVES 6

Ingredients
4 tablespoons butter, melted (divided)
1 cup yellow cornmeal
3/4 cup all-purpose flour
2-3 tablespoons sugar
4 teaspoons baking powder (1 tablespoon)
1/2 teaspoon seasoning salt or white salt
1 (8 ounce) can creamed corn
1 cup half-and-half or milk
1 extra large egg, beaten

Directions

1 Set oven to 450 degrees F.
2 Butter a 9-inch round cake pan.
3 Pour 2 tablespoons melted butter into cake pan then bake for 5 minutes or until the cake pan is very hot.
4 Meanwhile in a medium bowl whisk together the cornmeal, flour, sugar, baking powder and salt.
5 Make a well in the center of the mixture and pour the creamed corn, milk, remaining 2 tablespoons melted butter and the egg into the well; stir until smooth.
6 Pour the batter into the HOT cake pan.
7 Bake for 30-35 minutes or until cornbread is golden brown and tests done.
8 Let stand for 15 minutes before serving.